Appetizers and Salads

Jerusalem artichoke cream soup

Jerusalem artichoke cream soup

  • Order 500 gr of Jerusalem artichoke
  • 1 onion (big)
  • 150 gr potatoes
  • 1 Tl vegetable broth
  • 1 Tl butter
  • Chopped parsley
  • pepper
  • Caraway seed
  • nutmeg
  • lemon juice
  • salt


Chop onions, Jerusalem artichokes and potatoes or dice. Cook the vegetables in 1/2 l of water with vegetable stock, caraway and nutmeg with lid closed and medium heat for 15 minutes. After the vegetables are cooked, mash them and melt the butter. Season with the spices and sprinkle with parsley.

Good Appetite

Jerusalem artichoke buffer

  • Order 1 kg of Jerusalem artichoke
  • 1 onion (large)
  • 50 gr of sunflower seeds
  • 3 tbsp whole wheat flour
  • 2 egg yolks
  • salt
  • pepper


Grate Jerusalem artichokes and onions roughly. Mix with 50g sunflower seeds, egg yolks and flour. Season the dough with salt and pepper. Heat a little oil in a pan and add the Jerusalem artichoke dough with a large tablespoon in portions into the pan, spread out and fry until golden brown. Keep the fried buffer in the oven warm until everything is ready.

Good Appetite

Roasted Jerusalem artichokes

Roasted Jerusalem artichokes

  • Order 500 gr of Jerusalem artichoke
  • 1 onion
  • 1 egg
  • 2 el cream
  • 2 tbsp oil
  • fresh herbs
  • salt


Cut the Jerusalem artichokes into thin slices. Fry the sliced ​​onion in a little oil. Add topinambur and sauté on both sides. Whisk flour, egg and salt and mix in the whole and let roast for a short time. Season with salt and garnish with the fresh herbs!

Good Appetite

Jerusalem artichoke carpaccio

for 4 people

  • Order 200g topinambur
  • 1 small red onion, finely chopped
  • 1 tbsp of red wine vinegar
  • 3 e of cold pressed sunflower oil
  • salt
  • pepper from the grinder


Vinegar, oil Mix salt and pepper as salad dressing. Peel the Jerusalem artichokes and cut into very thin slices. Sprinkle with onions and sprinkle with salad dressing. Leave for 10 minutes and enjoy!

Good Appetite

Jerusalem artichoke and tomato antipasto

  • 2 tablespoons sunflower seeds
  • Order 400g Jerusalem artichokes
  • 3-4 tablespoons freshly squeezed lemon juice
  • thyme
  • 1 clove of garlic
  • salt
  • pepper
  • 2-4 tablespoons white wine
  • 2 tablespoons white wine vinegar
  • 6 dried tomatoes preserved in oil
  • Olive oil for frying

Roast sunflower seeds in a large nonstick coated pan until they are fragrant and brown slightly, then remove and allow to cool. Thoroughly brush the Jerusalem artichokes under running water and cut into slices of approx. 3 mm thick, or immediately mix with 1-2 tablespoons lemon juice. Rinse the thyme and shake it dry, pluck the leaves and chop it roughly. Peel garlic and chop finely.

Heat the oil in the pan. Lightly brown the Jerusalem artichokes while turning them over high heat. Add garlic and thyme and fry briefly, salt, pepper.Deglaze with white wine and remaining lemon juice. Continue to roast until the liquid has boiled, then stir in the vinegar. Remove the pan from the heat and let the Jerusalem artichokes cool down.

Meanwhile drain the tomatoes and cut into thin strips. Mix under the slightly cooled Jerusalem artichokes, marinate for 30 minutes. Stir before serving, season with pepper and sprinkle with sunflower seeds.

Corn salad with Jerusalem artichoke

Jerusalem artichoke salad

  • Order 300g Jerusalem artichokes
  • 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt
  • pepper
  • 100g cherry tomatoes (according to season)
  • 150g corn salad
  • 1 bed of cress
  • 50g walnut kernels

Clean or peel the Jerusalem artichoke tubers and cut diagonally into 0.5cm thick slices. Heat 2 tablespoons of oil in a pan and fry the Jerusalem artichokes in a golden brown.

Balsamic vinegar, salt, pepper and whisk remaining oil. Possibly. Cut cherry tomatoes in half, cut cress. Mix lamb's lettuce, cherry tomatoes, Jerusalem artichokes and dressing. Serve sprinkled with cress and walnut kernels.

Chinese salad with Jerusalem artichoke and oranges

  • 1 tbsp sesame
  • ½ Chinese cabbage
  • 2 big oranges
  • 2 tablespoons oil
  • Order 200g topinambur
  • 1 pinch of Chile
  • 1 tablespoon soy sauce
  • 1 spring onion

Roast sesame in a dry pan until they start jumping up.

Finely chop the Chinese cabbage and place in a bowl. Fillet the oranges over the bowl with salad. Squeeze out the remaining juice and mix under the salad

Cut the Jerusalem artichoke into pegs and fry in a pan with a pinch of chilli for 2 minutes while stirring, add the soy sauce and mix with the salad. Season with salt, soy sauce and possibly wine vinegar

Garnish the salad with finely chopped spring onions and roasted sesame.

Raw food salads

Jerusalem artichoke and apple salad

  • Order 200g topinambur
  • 200g apple
  • 1TL mustard
  • 50ml of orange juice
  • 3EL olive oil
  • 1 pinch of salt, sugar, pepper

Wash the Jerusalem artichokes and apples well and cut into thin slices or planing. 
Mix the remaining ingredients for the dressing with a blender until the sauce becomes creamy. Add the sauce to the salad.

Topinambur raw food with apple, carrot, celery

  • Order 200g topinambur
  • 100g celery
  • 2 carrots
  • 1 apple
  • 1 orange
  • 100g of yoghurt or sour cream
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • salt
  • Chopped, roasted nuts

Wash and peel vegetables and apple and grate. Cut the orange into small pieces, collecting the juice. Mix the salad with lemon juice, oil, honey and yoghurt, season with a little salt. Roast chopped nuts in a dry pan and sprinkle over the salad.

Variation: replace celery with finely chopped celery or white cabbage

Jerusalem artichoke raw food with apple

  • Order 300g Jerusalem artichokes
  • 1 mild, sour apple (eg topaz, about 200 g)
  • 2 tablespoons apple juice
  • 4 tablespoons cream
  • 1 tsp apple syrup
  • salt
  • pepper
  • 1 pinch of cinnamon
  • 1 bunch of basil (alternatively rocket salad, tender leaf spinach or endive salad)

Wash Jerusalem artichokes and apple. Peel Jerusalem artichokes, quarter apple and core. Cut both into thin slices and mix with the apple juice.

Mix cream with apple syrup. Season the cream mixture with salt, pepper and cinnamon powder vigorously. Wash the basil, shake dry and cut into thin strips. Put everything under the raw food and maybe season with something else.

Endive salad with Jerusalem artichoke

  • Order 300g Jerusalem artichokes
  • 4 tablespoons white wine vinegar
  • 1 tbsp freshly squeezed lemon juice
  • salt
  • pepper
  • 1 small endive salad
  • 1 shallot
  • 100 g of creme fraiche
  • 1 tbsp honey
  • 1 tsp mustard
  • TL ground turmeric
  • 3 tablespoons walnut oil
  • 2 tbsp roasted hemp seeds (from the health food store)

Clean the topinambur with a brush under running cold water, dry and clean. Slicing with the cucumber slicer. Drizzle the Jerusalem artichokes with 1 tablespoon of vinegar and lemon juice and season with salt and pepper. Wash the endive, wash and spin dry and cut into thin strips.

For dressing, peel the shallot and finely dice. Mix the remaining vinegar with crème fraîche, honey, mustard and turmeric. Stir in the oil, stir in the shallots and salt and pepper the dressing.

Mix the salad with the dressing and arrange on plates. Spread the Jerusalem artichokes on the salad and serve with the hemp seeds sprinkled on top

Jerusalem artichoke - beetroot - raw food

  • Order 250g Jerusalem artichokes
  • 1 beetroot
  • 2 small apples
  • 1 cup of sour cream
  • 1 tbsp lemon juice
  • 1 tablespoon of pear syrup or honey
  • 1/2 tbsp freshly grated ginger
  • 1 pinch of salt
  • 2 tablespoons of parsley
  • Roasted sunflower seeds

Add sour cream, lemon, pear syrup, ginger and salt to a marinade. Grate vegetables and apples directly into the marinade.

Garnish the finished salad with chopped parsley and a handful of roasted sunflower seeds.

Topinambur raw food with fruits

  • Order 200g topinambur
  • 2 apples
  • 1 orange
  • 2 tablespoons sour cream
  • 1 tbsp honey

Peel the Jerusalem artichoke and apples thinly and grate coarsely, squeeze out orange, add juice to the fruit, add the scraps of orange, fold in the cream.Sweeten with honey as desired.

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